Refried Pinto Beans
A good pot of refried beans is about texture and the quality of the fat. You want the outside to develop a slight crust while the center stays creamy.
The beans need to be tender first.
If your beans aren't cooked through until they yield to the pressure of a fork, they will never mash into a smooth paste. Use lard for the most authentic result, but bacon fat or oil works if that is what you have.
- heavy-bottomed cast iron skillet
- potato masher
- colander
What goes in.
- 2 cupsdried pinto beans, soaked overnight
- 3 tbsplard or bacon fat
- 1/2white onion, finely diced
- 1 tspkosher salt, plus more to taste
- 1 cupreserved bean cooking liquid
Evaporating the moisture
The 'refried' part doesn't mean frying twice, but frying the mash until it thickens. Cook the beans in the fat until the mixture no longer pools in the pan.
The method.
Simmer the beans
Drain the soaked beans and cover with fresh water by two inches. Simmer until soft, about 90 minutes. Do not discard the liquid yet.
Sauté the aromatics
Heat the lard in your skillet over medium heat. Add the onion and cook until the edges turn golden brown.
Mash the beans
Add the drained beans to the skillet. Use the potato masher to break them down directly in the fat and onions.
Add liquid
Pour in a half-cup of the reserved bean liquid. Continue mashing and stirring until the beans absorb the fat and liquid.
Thicken
Keep the beans over medium-low heat, stirring constantly. Add more liquid if the beans look dry, or keep cooking until they are the consistency of thick porridge.
Other turns to take.
Spicy
Add one minced serrano pepper to the onions when you start the sauté.
Cheesy
Fold in half a cup of shredded aged cheddar or cotija once the beans have reached your desired thickness.
When it doesn't go to plan.
Keep the heat low once the beans are mashed; they tend to splatter violently if the flame is too high.
If you want a smoother texture, pass the beans through a food mill before adding them to the skillet.
Always salt at the very end to ensure you don't over-concentrate the salt as the liquid evaporates.
The ones that keep coming up.
Can I use canned beans?
Yes. Drain and rinse two cans of pinto beans and follow the process starting from the sautéing step.
Why are my beans grainy?
The beans were likely undercooked before mashing, or you didn't add enough liquid during the frying stage.
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